These fruity dessert bar cookies feature a buttery crumb crust topped with a mixture of raspberry preserves, dried cranberries, nuts and chocolate chips then drizzled with melted white chocolate.
Sunset DECEMBER 2007
1. Preheat oven to 350°. Butter a 7- by 11-in. pan. In a food processor, whirl flour, oats, and sugar 10 seconds. Add 1 cup butter; whirl until mixture forms a ball. Set aside 1/2 cup of mixture. Whirl in yolks.
2. Press yolk mixture into pan. Spread with preserves. Sprinkle on cranberries, nuts, and chocolate chips, then press into dough. Form pea-size crumbs with reserved dough mixture; sprinkle over top.
3. Bake at 350° until topping is pale gold, 45 minutes. Cool on a rack; drizzle with melted white chocolate. Cut into 24 bars.
Note: Nutritional analysis is per bar.
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